CN103431064A - Production method of ottelia alismoides fermented bean curd - Google Patents
Production method of ottelia alismoides fermented bean curd Download PDFInfo
- Publication number
- CN103431064A CN103431064A CN2013104027600A CN201310402760A CN103431064A CN 103431064 A CN103431064 A CN 103431064A CN 2013104027600 A CN2013104027600 A CN 2013104027600A CN 201310402760 A CN201310402760 A CN 201310402760A CN 103431064 A CN103431064 A CN 103431064A
- Authority
- CN
- China
- Prior art keywords
- bean curd
- base
- fermented bean
- production method
- tongue
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 63
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 244000020477 Ottelia alismoides Species 0.000 title abstract 8
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000004537 pulping Methods 0.000 claims abstract description 6
- 241000544010 Ottelia Species 0.000 claims description 34
- 244000233890 Alisma plantago Species 0.000 claims description 33
- 235000017300 Alisma plantago Nutrition 0.000 claims description 33
- 239000000843 powder Substances 0.000 claims description 24
- 239000002002 slurry Substances 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 241000894006 Bacteria Species 0.000 claims description 16
- 244000068988 Glycine max Species 0.000 claims description 16
- 235000010469 Glycine max Nutrition 0.000 claims description 16
- 241000235395 Mucor Species 0.000 claims description 16
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 239000008267 milk Substances 0.000 claims description 13
- 210000004080 milk Anatomy 0.000 claims description 13
- 235000013336 milk Nutrition 0.000 claims description 13
- 235000021110 pickles Nutrition 0.000 claims description 9
- 210000004556 brain Anatomy 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 239000007921 spray Substances 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 5
- 238000012216 screening Methods 0.000 claims description 5
- 241001647745 Banksia Species 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 4
- 240000002045 Guettarda speciosa Species 0.000 claims description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- 241000220317 Rosa Species 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 4
- 238000003556 assay Methods 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 4
- 229940106157 cellulase Drugs 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 238000012423 maintenance Methods 0.000 claims description 4
- 244000005700 microbiome Species 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- 230000001105 regulatory effect Effects 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 210000002966 serum Anatomy 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 2
- 230000036541 health Effects 0.000 abstract description 9
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 6
- 208000026435 phlegm Diseases 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 235000010755 mineral Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 238000010276 construction Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 235000001014 amino acid Nutrition 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- 206010011224 Cough Diseases 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241000490229 Eucephalus Species 0.000 description 2
- 241001237160 Kallima inachus Species 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 208000006673 asthma Diseases 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000011521 glass Substances 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 210000004681 ovum Anatomy 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 235000007354 Coix lacryma jobi Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000282326 Felis catus Species 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 244000194828 Ligularia tussilaginea Species 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 208000031845 Pernicious anaemia Diseases 0.000 description 1
- 201000005702 Pertussis Diseases 0.000 description 1
- 241000921313 Phyllopodium Species 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- ASARMUCNOOHMLO-WLORSUFZSA-L cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2s)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O ASARMUCNOOHMLO-WLORSUFZSA-L 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000012790 confirmation Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000002352 surface water Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000003563 vegetarian diet Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a production method of an ottelia alismoides fermented bean curd. Ottelia alismoides with health care effects are adopted as a raw material and are subjected to processes of pulping, mixing, blank manufacturing, inoculating, cultivating, pickling, canning and inspecting to prepare the ottelia alismoides fermented bean curd; health care ingredients of ottelia alismoides are mixed into a fermented bean curd, a prepared finished product has the efficacies of clearing heat and detoxifying as well as dehumidifying and reducing phlegm and is rich in many amino acids, unsaturated fatty acids, vitamins and mineral substances indispensable to a human body. The finished product of the ottelia alismoides fermented bean curd is smooth and soft in quality, delicious in taste, rich in nutrition, can improve appetite and help digestion, and is suitable for people for daily eating together with rice or bread. While comprehensively adopting ottelia alismoides, the blank of such a product at home is filled up, and meanwhile comprehensive utilization of the ottelia alismoides can increase agricultural yields and increase income of farmers so as to promote rural construction of our country.
Description
Technical field
The invention belongs to deep-processing technical field of agricultural products, relate in particular to a kind of fresh waterplantain ottelia herb of using, produce a kind of nutrition and health care fermented bean curd.
Background technology
Waterplantain ottelia herb, the Hydrocharctaceae Ottelia sinks this plant of pasture and water, in large of China, growth is all arranged, the stem cripetura, phyllopodium gives birth to, membranous; Blade is because the difference of habitat conditions comes in every shape, mostly be extensively avette, the ovum shape oval, subcircular or heart, is about 20cm, wide about 18cm or larger, common leaf still have thin-and-long, lanceolar and even linear, reach 8-25cm, wide only 1.5-4cm, full edge or serration is arranged.
Waterplantain ottelia herb is China's Chinese herbal medicine commonly used, and " detailed outline " carries: imperial tongue is given birth in southern Chi Ze lake, and leaf reaches not Job's tears shape as great Ye pine dish, at the bottom of the root unboiled water, the water outlet of putting forth, open and spend in vain, and root is like Carrot Roots and perfume, the soft goose duck ovum of pestle juice energy, control ulcer, the soup fire is burnt, and smashes painting." Guizhou side's medicine among the people collection " carries: analgesic diuresis, harness the river swollen." Kweiyang medicinal herbs among the people " carry: dehumidifying is reduced phlegm, cough-relieving.
The modern study confirmation, in waterplantain ottelia herb, vitamin content is abundant, especially B1, B2 and C, contain the trace elements such as a large amount of dietary fibers and calcium, iron, zinc simultaneously, " Chinese medicine voluminous dictionary " carries: waterplantain ottelia herb, clearing heat and eliminating phlegm, removing toxic substances diuresis, for the cough with lung heat, pulmonary tuberculosis, hemoptysis, asthma, oedema, difficult urination; It is swollen that carbuncle is controlled in external application, burn and scald.
Fermented bean curd, vary in different localities again and be called " fermented bean curd ", " fermented red beancurd " or " cat breast ", and fermented bean curd is a kind of processed soybean food of secondary operations, is the fermented seasonings of the famous tool national characters of China, is Chinese's common assistant dish, or for the cooking.Fermented bean curd is the same with fermented soya bean and other bean product, be all the nutritionist the healthy food of praising highly energetically.Its raw material dried bean curd was exactly the bean product that nutritive value is very high originally, and protein content reaches 15-20%, suitable with meat, contained abundant calcareous simultaneously.Passed through the fermentation of mould in the manufacturing process of fermented bean curd, make the digestibility of protein higher, vitamin content is abundanter, because microorganism has been decomposed the phytic acid in the beans, makes in soybean the mineral matters such as absorptivity is very low originally iron, zinc more easily be absorbed by the body; Simultaneously, because microorganism has been synthesized the unexistent cobalamin of general vegetable food, the people of vegetarian diet often eats a little fermented bean curd, can prevent pernicious anaemia.
Waterplantain ottelia herb has quite high health care to be worth, and along with the raising of people's living standard, the food demand amount that health care is worth to tool is increasing, and the domestic exploitation to waterplantain ottelia herb seldom, have wide prospect to its deep development.Take waterplantain ottelia herb at present as raw material, and through the imperial tongue health-care fermented bean curd of the tool nutrition and health care of processing and fabricating, product have not been reported and go on the market.
Summary of the invention
The objective of the invention is to take full advantage of the waterplantain ottelia herb with certain health-care efficacy, by given technique, be added in soya-bean milk, produce a kind of health fermented bean curd, to fill up the blank of this product.
The present invention is achieved in the following ways:
A kind of production method of imperial tongue fermented bean curd is characterized in that: adopt following steps:
A, produce waterplantain ottelia herb slurry: get the bright waterplantain ottelia herb cauline leaf of full-bloom stage, clean up in the disintegrating apparatus that postposition is equipped with 40-60 order mesh screen broken, after pour in container, add the pectase of waterplantain ottelia herb cauline leaf weight 0.2-0.5%, the cellulase of 0.3-0.6%, be heated to 40-45 ℃, combine hydrolysis 40-60 minute, then carry out defibrination and screenings separation with the Multifunctional pulping machine that 120 order mesh screens are housed, make the waterplantain ottelia herb slurry;
B, size mixing: get soya-bean milk 80-100 weight portion, enter in the stainless steel mixer, add waterplantain ottelia herb slurry 25-45 weight portion, stir, by adding water, regulating mixed serum concentration is the 5-8 Baume degrees, makes imperial tongue soya-bean milk;
C, base: imperial tongue heating soybean milk is boiled to rear maintenance 5-10 minute, after naturally cool to 70-80 ℃, add the salt saltwater brine of 18-22 Baume degrees to carry out a slurry, standing 10-15 minute crouching brain after finishing, after the beans brain is suitably smashed, be scooped in the squeezing die cavity of the electric hydaulic blank machine that is placed with cubic cloth, cubic cloth is inwardly folding, surrounding is encased, squeezed, open infantees after completing, by required size, draw piece, make the bean curd base;
D, inoculation: when the bean curd base is cooled to 25 ℃ naturally, the bean curd base is moved into to baterial cultivation chamber, on the bean curd base, spray mucor strain liquid;
E, cultivation: will spray the standing cultivation 36-40 hour of bean curd base of mucor strain liquid, and while on the bean curd base, covering with Mucor, make the bacterium base;
F, pickle: rub the bacterium base with the hands hair, pile up in fermentation tank; Get three chilli powders of powder, 1-3% how of Ground Cloves, the 0.1-0.3% of root of Dahurain angelica powder, the 0.2-0.3% of banksia rose powder, the 0.2-0.4% of nutmeg powder, the 0.2-0.3% of zanthoxylum powder, the 0.5-1% of soy sauce, the 1-3% of white wine, the 3-6% of yellow rice wine, the 2-5% of salt, the 2-4% of bacterium base weight 18-24%, add cold water, the water yield be take and can there be the bacterium base as degree, after fully mixing, pour in fermentation tank; By the fermentation tank sealing, pickle 45-100 days, make finished product dragon tongue fermented bean curd;
G, canned, check, store: finished product dragon tongue fermented bean curd food stage wrapper packaged, through after the assay was approved, put in the storehouse of ventilation, drying and store.
For further improving the healthy nutritive value of finished product, also can add RADIX ET RHIZOMA LIGULARIAE slurry 12-15 weight portion while sizing mixing.
In invention, for guaranteeing normally carrying out of cultivation, described base to cultivation should be carried out in gnotobasis.
Further, described baterial cultivation chamber air cleaning degree should reach 100 grades.
For improving the quality of product, in course of cultivating the microorganism of the present invention, can make Mucor grow in 6 faces of bean curd base by turning over lattice.
In invention, the quality safety during for the assurance storage of finished products, described food stage packing material is aseptic vial.
Compared to prior art, it is raw material that the present invention adopts the waterplantain ottelia herb of tool health-care effect, through slurrying, size mixing, base, inoculation, cultivation, pickle, the operation such as canned, check is made; The health care composition of waterplantain ottelia herb is dissolved in fermented bean curd, and the finished product tool is clearing heat and detoxicating, the dehumidifying clears phlegm, is rich in the necessary amino acid of multiple human body, unrighted acid, vitamin and mineral matter.Finished product dragon tongue fermented bean curd quality is fine and smooth soft, and delicious flavour is nutritious, can improve a poor appetite, and helps digest, and is applicable to the daily of people and goes with rice or bread.In the comprehensive utilization waterplantain ottelia herb, filled up the blank of domestic this product, to the comprehensive utilization of waterplantain ottelia herb, can accomplish growth of agricultural efficiency, increasing peasant income, with the fine rural construction of boosting China simultaneously.
Below in conjunction with embodiment, the present invention is further illustrated.
The specific embodiment
Embodiment 1, and a kind of production method of imperial tongue fermented bean curd adopts following steps:
1, produce the waterplantain ottelia herb slurry: get the bright waterplantain ottelia herb cauline leaf of full-bloom stage, clean up rear broken section of being cut into the 1-2 centimeter length with chopper, after pour in container, add the pectase of waterplantain ottelia herb cauline leaf weight 0.2%, 0.3% cellulase, be heated to 40 ℃, combine hydrolysis 60 minutes, then carry out defibrination and screenings separation with the Multifunctional pulping machine that 120 order mesh screens are housed, make the waterplantain ottelia herb slurry;
2, size mixing: get 80 kilograms of soya-bean milk, enter in the stainless steel mixer, add 35 kilograms, waterplantain ottelia herb slurry, stir, by adding water, regulating mixed serum concentration is the 5-8 Baume degrees, makes imperial tongue soya-bean milk;
3, base: imperial tongue heating soybean milk is boiled to rear maintenance 8 minutes, after naturally cool to 75 ℃, add the salt saltwater brine of 20 Baume degrees to carry out a slurry, standing 12 minutes crouching brains after finishing, after the beans brain is suitably smashed, be scooped in the squeezing die cavity of the electric hydaulic blank machine that is placed with cubic cloth, cubic cloth is inwardly folding, surrounding is encased, squeezed, open infantees after completing, by required size, draw piece, make the bean curd base;
4, inoculation: when the bean curd base is cooled to 25 ℃ naturally, the bean curd base is moved into to the baterial cultivation chamber of 100 grades of air cleaning quality, on the bean curd base, sprayed mucor strain liquid;
5, cultivation: will spray the standing cultivation of bean curd base 36 hours of mucor strain liquid, and can make Mucor grow in 6 faces of bean curd base by turning over lattice, and while on the bean curd base, covering with Mucor, make the bacterium base;
6, pickle: rub the bacterium base with the hands hair, pile up in fermentation tank; Get salt, 3% yellow rice wine, 3% white wine, 4% soy sauce, 1% zanthoxylum powder, 0.4% nutmeg powder, 0.3% banksia rose powder, 0.2% root of Dahurain angelica powder, 0.3% the Ground Cloves of bacterium base weight 20%, 0.2% three how powder, 1% chilli powders, add cold water, the water yield be take and can there be the bacterium base as degree, after fully mixing, pour in fermentation tank; By the fermentation tank sealing, pickle 55 days, make finished product dragon tongue fermented bean curd;
7, canned, check, store: finished product dragon tongue aseptic glass bottle packaging of food stage for fermented bean curd, through after the assay was approved, put in the storehouse of ventilations, drying and store.
Embodiment 2, and a kind of production method of imperial tongue fermented bean curd adopts following steps:
1, produce the waterplantain ottelia herb slurry: get the bright waterplantain ottelia herb cauline leaf of full-bloom stage, clean up in the disintegrating machine that postposition is equipped with 40 order mesh screens broken, after pour in container, add the pectase of waterplantain ottelia herb cauline leaf weight 0.5%, 0.6% cellulase, be heated to 45 ℃, combine hydrolysis 50 minutes, then carry out defibrination and screenings separation with the Multifunctional pulping machine that 120 order mesh screens are housed, make the waterplantain ottelia herb slurry;
2, produce the RADIX ET RHIZOMA LIGULARIAE slurry: get the fresh and tender cauline leaf of RADIX ET RHIZOMA LIGULARIAE, remove the impurity such as dead leaf, clean with the clear water rinsing, put into the boiling water blanching 5 minutes, then use cold water soak 2 hours, pull out and drain body surface water, rear use is equipped with the Multifunctional pulping machine of 120 order mesh screens, limit adds the fresh and tender cauline leaf of RADIX ET RHIZOMA LIGULARIAE to weigh the water of 3 times, and defibrination is carried out on limit and screenings separates, and makes the RADIX ET RHIZOMA LIGULARIAE slurry;
3, get 100 kilograms of soya-bean milk, enter in the stainless steel mixer, add 25 kilograms, waterplantain ottelia herb slurry, 15 kilograms, RADIX ET RHIZOMA LIGULARIAE slurry, stir, by adding water, regulating mixed serum concentration is the 5-8 Baume degrees, makes imperial tongue aster soya-bean milk;
4, base: imperial tongue aster heating soybean milk is boiled to rear maintenance 10 minutes, after naturally cool to 80 ℃, add the salt saltwater brine of 22 Baume degrees to carry out a slurry, standing 15 minutes crouching brains after finishing, after the beans brain is suitably smashed, be scooped in the squeezing die cavity of the electric hydaulic blank machine that is placed with cubic cloth, cubic cloth is inwardly folding, surrounding is encased, squeezed, open infantees after completing, by required size, draw piece, make the bean curd base;
5, inoculation: when the bean curd base is cooled to 25 ℃ naturally, on the bean curd base, spray mucor strain liquid;
6, cultivation: will spray the standing cultivation of bean curd base 40 hours of mucor strain liquid, and can make Mucor grow in 6 faces of bean curd base by turning over lattice, and while on the bean curd base, covering with Mucor, make the bacterium base;
7, pickle: rub the bacterium base with the hands hair, pile up in fermentation tank; Get salt, 4% yellow rice wine, 5% white wine, 5% soy sauce, 2% zanthoxylum powder, 1% nutmeg powder, 0.3% banksia rose powder, 0.4% root of Dahurain angelica powder, 0.2% the Ground Cloves of bacterium base weight 22%, 0.2% three how powder, 3% chilli powders, add cold water, the water yield be take and can there be the bacterium base as degree, after fully mixing, pour in fermentation tank; By the fermentation tank sealing, pickle 90 days, make finished product dragon tongue fermented bean curd;
8, canned, check, store: finished product dragon tongue aseptic glass bottle packaging of food stage for fermented bean curd, through after the assay was approved, put in the storehouse of ventilations, drying and store.
RADIX ET RHIZOMA LIGULARIAE, composite family Ligularia From Sichuan, China herbaceos perennial, high 80-200cm.The root meat, pitchy, majority.Stem is tall and big, and top and inflorescence are had the joint pubescence by yellowish-brown, and bottom is smooth, and base portion is surrounded with dead leaf handle fiber by brown.From leave and the lower portion of the stem leaf tool handle, the long 18-59cm of handle, base portion sheath shape; Blade kidney shape, long 10-30cm, wide 13-40cm, the tip circle, the base portion sinus is wide, and there is neat sawtooth at edge; Stem middle and upper part leaf tool short handle, sheath expands, wide surpassing in length.
" national Chinese herbal medicine compilation " carries: RADIX ET RHIZOMA LIGULARIAE, expelling phlegm and arresting coughing, vital energy regualting and blood circulation-promoting; Pain relieving.Cure mainly cough; General many asthma; Pertussis; Pain in waist and lower extremities; Internal lesion caused by overexertion; Traumatic injury.
In embodiments of the invention 2, in raw material, added the RADIX ET RHIZOMA LIGULARIAE slurry, made finished product dragon tongue fermented bean curd increase to add the health-care efficacy of expelling phlegm and arresting coughing, vital energy regualting and blood circulation-promoting, its taste, flavour, health care are worth and have obtained further raising.
Above embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not breaking away from the present invention; various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention, all should fall in the definite protection domain of claims of the present invention.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (5)
1. the production method of an imperial tongue fermented bean curd is characterized in that: adopt following steps:
A, produce waterplantain ottelia herb slurry: get the bright waterplantain ottelia herb cauline leaf of full-bloom stage, clean up in the disintegrating apparatus that postposition is equipped with 40-60 order mesh screen broken, after pour in container, add the pectase of waterplantain ottelia herb cauline leaf weight 0.2-0.5%, the cellulase of 0.3-0.6%, be heated to 40-45 ℃, combine hydrolysis 40-60 minute, then carry out defibrination and screenings separation with the Multifunctional pulping machine that 120 order mesh screens are housed, make the waterplantain ottelia herb slurry;
B, size mixing: get soya-bean milk 80-100 weight portion, enter in the stainless steel mixer, add waterplantain ottelia herb slurry 25-45 weight portion, stir, by adding water, regulating mixed serum concentration is the 5-8 Baume degrees, makes imperial tongue soya-bean milk;
C, base: imperial tongue heating soybean milk is boiled to rear maintenance 5-10 minute, after naturally cool to 70-80 ℃, add the salt saltwater brine of 18-22 Baume degrees to carry out a slurry, standing 10-15 minute crouching brain after finishing, after the beans brain is suitably smashed, be scooped in the squeezing die cavity of the electric hydaulic blank machine that is placed with cubic cloth, cubic cloth is inwardly folding, surrounding is encased, squeezed, open infantees after completing, by required size, draw piece, make the bean curd base;
D, inoculation: when the bean curd base is cooled to 25 ℃ naturally, the bean curd base can be moved into to baterial cultivation chamber, on the bean curd base, spray mucor strain liquid;
E, cultivation: will spray the standing cultivation 36-40 hour of bean curd base of mucor strain liquid, and while on the bean curd base, covering with Mucor, make the bacterium base;
F, pickle: rub the bacterium base with the hands hair, pile up in fermentation tank; Get three chilli powders of powder, 1-3% how of Ground Cloves, the 0.1-0.3% of root of Dahurain angelica powder, the 0.2-0.3% of banksia rose powder, the 0.2-0.4% of nutmeg powder, the 0.2-0.3% of zanthoxylum powder, the 0.5-1% of soy sauce, the 1-3% of white wine, the 3-6% of yellow rice wine, the 2-5% of salt, the 2-4% of bacterium base weight 18-24%, add cold water, the water yield be take and can there be the bacterium base as degree, after fully mixing, pour in fermentation tank; By the fermentation tank sealing, pickle 45-100 days, make finished product dragon tongue fermented bean curd;
G, canned, check, store: finished product dragon tongue fermented bean curd food stage wrapper packaged, through after the assay was approved, put in the storehouse of ventilation, drying and store.
2. the production method of a kind of imperial tongue fermented bean curd according to claim 1, it is characterized in that: described base to cultivation should be carried out in gnotobasis.
3. the production method of a kind of imperial tongue fermented bean curd according to claim 1, is characterized in that: also can add RADIX ET RHIZOMA LIGULARIAE slurry 12-15 weight portion while sizing mixing.
4. the production method of a kind of imperial tongue fermented bean curd according to claim 1, it is characterized in that: described baterial cultivation chamber air cleaning degree should reach 100 grades.
5. the production method of a kind of imperial tongue fermented bean curd according to claim 1, is characterized in that: in the step e course of cultivating the microorganism, can make Mucor grow in 6 faces of bean curd base by turning over lattice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310402760.0A CN103431064B (en) | 2013-09-08 | 2013-09-08 | Production method of ottelia alismoides fermented bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310402760.0A CN103431064B (en) | 2013-09-08 | 2013-09-08 | Production method of ottelia alismoides fermented bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103431064A true CN103431064A (en) | 2013-12-11 |
| CN103431064B CN103431064B (en) | 2014-11-26 |
Family
ID=49684864
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310402760.0A Active CN103431064B (en) | 2013-09-08 | 2013-09-08 | Production method of ottelia alismoides fermented bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103431064B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660880A (en) * | 2016-02-25 | 2016-06-15 | 彭常安 | Processing method of new zealand spinach loquat leaf fermented bean curd |
| CN105660882A (en) * | 2016-03-21 | 2016-06-15 | 张俊辉 | Processing method of Caragana franchetiana Kom.-saffron crocus fermented bean curd |
| CN105685256A (en) * | 2016-02-25 | 2016-06-22 | 彭常安 | Method for making snakegourd and camellia sasanqua fermented bean curd |
| CN106035711A (en) * | 2016-06-08 | 2016-10-26 | 柴华 | Making technology of preserved bean curd with cluster mallow leaves and calendula officinalis |
| CN106260010A (en) * | 2016-08-22 | 2017-01-04 | 彭常安 | A kind of processing method of Radix Rhapontici Caulis fici pumilae (Fructus Fici Pumilae) leaf nutrition fermented bean curd |
| CN111728039A (en) * | 2020-08-17 | 2020-10-02 | 四川新希望味业有限公司 | Soy sauce fermented bean curd and preparation method thereof |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040012023A (en) * | 2002-07-31 | 2004-02-11 | 한국식품개발연구원 | A method for manufacturing textural properties improved Chundubu |
| CN1718064A (en) * | 2005-07-25 | 2006-01-11 | 王浩贵 | Health-care tea contg. linsichao |
| CN101301051A (en) * | 2008-06-10 | 2008-11-12 | 开平广合腐乳有限公司 | Preparation of preserved beancurd |
| CN101731524A (en) * | 2009-12-11 | 2010-06-16 | 江苏新中酿造有限责任公司 | Process for preparing fermented bean curd |
| CN102450593A (en) * | 2010-10-22 | 2012-05-16 | 倪明旺 | Preparation method of Tianma fermented bean curd |
| CN102578248A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Health-care preserved beancurd containing Chinese herbal formulations and production process thereof |
| CN102657264A (en) * | 2012-05-24 | 2012-09-12 | 刘和勇 | Production method for dogwood dried bean curd |
| CN102696777A (en) * | 2012-05-29 | 2012-10-03 | 万源市立川食品综合开发有限公司 | Production process of low-salt oil-free fermented bean curd |
| CN102816702A (en) * | 2012-05-29 | 2012-12-12 | 万源市立川食品综合开发有限公司 | Dazhu river mucor strain and method for rapid production of dazhu river red bean curd by using same |
| CN102960466A (en) * | 2012-11-15 | 2013-03-13 | 邹聪终 | Preparation method of Chinese medicinal herbal fermented beancurd |
-
2013
- 2013-09-08 CN CN201310402760.0A patent/CN103431064B/en active Active
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040012023A (en) * | 2002-07-31 | 2004-02-11 | 한국식품개발연구원 | A method for manufacturing textural properties improved Chundubu |
| CN1718064A (en) * | 2005-07-25 | 2006-01-11 | 王浩贵 | Health-care tea contg. linsichao |
| CN101301051A (en) * | 2008-06-10 | 2008-11-12 | 开平广合腐乳有限公司 | Preparation of preserved beancurd |
| CN101731524A (en) * | 2009-12-11 | 2010-06-16 | 江苏新中酿造有限责任公司 | Process for preparing fermented bean curd |
| CN102450593A (en) * | 2010-10-22 | 2012-05-16 | 倪明旺 | Preparation method of Tianma fermented bean curd |
| CN102578248A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Health-care preserved beancurd containing Chinese herbal formulations and production process thereof |
| CN102657264A (en) * | 2012-05-24 | 2012-09-12 | 刘和勇 | Production method for dogwood dried bean curd |
| CN102696777A (en) * | 2012-05-29 | 2012-10-03 | 万源市立川食品综合开发有限公司 | Production process of low-salt oil-free fermented bean curd |
| CN102816702A (en) * | 2012-05-29 | 2012-12-12 | 万源市立川食品综合开发有限公司 | Dazhu river mucor strain and method for rapid production of dazhu river red bean curd by using same |
| CN102960466A (en) * | 2012-11-15 | 2013-03-13 | 邹聪终 | Preparation method of Chinese medicinal herbal fermented beancurd |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105660880A (en) * | 2016-02-25 | 2016-06-15 | 彭常安 | Processing method of new zealand spinach loquat leaf fermented bean curd |
| CN105685256A (en) * | 2016-02-25 | 2016-06-22 | 彭常安 | Method for making snakegourd and camellia sasanqua fermented bean curd |
| CN105660882A (en) * | 2016-03-21 | 2016-06-15 | 张俊辉 | Processing method of Caragana franchetiana Kom.-saffron crocus fermented bean curd |
| CN106035711A (en) * | 2016-06-08 | 2016-10-26 | 柴华 | Making technology of preserved bean curd with cluster mallow leaves and calendula officinalis |
| CN106260010A (en) * | 2016-08-22 | 2017-01-04 | 彭常安 | A kind of processing method of Radix Rhapontici Caulis fici pumilae (Fructus Fici Pumilae) leaf nutrition fermented bean curd |
| CN111728039A (en) * | 2020-08-17 | 2020-10-02 | 四川新希望味业有限公司 | Soy sauce fermented bean curd and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103431064B (en) | 2014-11-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103431064B (en) | Production method of ottelia alismoides fermented bean curd | |
| CN103478275B (en) | Ligustrum lucidum fermented bean curd production method | |
| CN103392827B (en) | Moringa leaf preserved bean curd | |
| CN103815141B (en) | Folium Eucommiae fodder additives and its preparation method | |
| CN105613787A (en) | Processing process for allium chinense osmunda japonica thunb and fruit vegetable dried beancurd stick | |
| CN104178411B (en) | A kind of brew method of imperial tongue vinegar | |
| CN103404608B (en) | A kind of vanilla fermented bean curd | |
| CN103392828B (en) | Production method of health-care fructus corni fermented bean curd | |
| CN103431059B (en) | Polygonum cuspidatum flavored fermented bean curd | |
| CN103404606B (en) | Manufacturing method for carthamus tinctorius fermented bean curd | |
| CN106187380A (en) | A kind of bagasse is Pleurotus eryngii bacterium rod of raw material and preparation method thereof | |
| KR20210033854A (en) | Eco-friendly fertilizer grown in ginseng with enhanced germanium content and manufacturing method | |
| CN105852051A (en) | Long-shelf-life fermented soybean and preparation method thereof | |
| CN105029448A (en) | Chinese yam and medlar kidney nourishing and body strengthening tea seed polypeptide lozenge and preparing method of lozenge | |
| CN105124575A (en) | Stomach strengthening and digestion helping tea seed polypeptide buccal tablet and preparation method thereof | |
| CN109938276A (en) | A kind of day shellfish compound formulation improving spacefarer's constitution | |
| CN103798520B (en) | A kind of feed additive of substitute antibiotics and preparation method thereof | |
| CN105831523A (en) | Honeysuckle flavored wax gourd and herba portulacae compound drink and preparation method thereof | |
| CN106072499A (en) | The manufacture method that a kind of hericium erinaceus health-care is brilliant | |
| CN103392826B (en) | Production method of health-care goat milk fermented bean curd | |
| CN106213445A (en) | A kind of Folium Pini soy sauce and preparation method thereof | |
| CN106857847A (en) | A kind of preparation method of embryo nelumbinis drink | |
| CN106047602A (en) | Olive and blueberry composite health-caring beverage liquor and preparation method thereof | |
| CN106281883A (en) | A kind of Fructus Fici blue berry composite health care beverage wine and preparation technology thereof | |
| CN105754803A (en) | Ground-sealed sweet osmanthus and celery yellow rice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| ASS | Succession or assignment of patent right |
Owner name: NANLING WANNAN WILD GE INSTITUTE Free format text: FORMER OWNER: XU HUIMIN Effective date: 20141020 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20141020 Address after: 241300 Anhui Province, Wuhu city Nanling County Yandun Town Street Applicant after: Anhui, Nanling County Nanye Sheng Ge research institute Address before: 241300 Anhui city of Wuhu province Nanling County town residential building 1 Ji Ling Yang 1 unit 601 room Applicant before: Xu Huimin |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |